Stuffed Peppers

Stuffed peppers are one of my most favorite foods.  It has every component for a complete meal too and uses ingredients I always have on hand!  My family doesn’t love them as much as I do…but they will eat them.  The girls like the filling, so it works!  They are very, very simple and so delicious.  I LOVE red peppers and don’t love green….so I usually opt for the red, but will use green too.  It’s really just a personal preference!

This is one recipe, I have other recipes too for stuffed peppers….stay tuned for more!

Stuffed Peppers

4 large red or green peppers (cut tops off and clean inside seeds out)

2 cups of rice (cooked)

1 lb. ground turkey

Diced Vadalia Onion (about 1/2 c)

2 gloves of garlic (minced)

Oil

1 can diced tomatoes

1 small can of tomato sauce 

Breadcrumbs

Shredded Cheese — I used cheddar but you can use anything.

8×8 (or 9×9) Baking dish

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In a large pan heat oil and add garlic. Cook for 30 seconds. Add onion and cook until translucent. Add turkey and cook until browned. Add drained can of tomoatoes and cook for about 5 minutes. Add tomato sauce and cook for about 5 minutes.

Remove from heat and add to the mixture. Add handful of cheese and mix well. Stuff the peppers with mixture.  You can either half the peppers (like I did this time) or keep them whole and standing in the pan.  

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Top the peppers with a little more cheese and breadcrumbs.

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Cook for 30 minutes at 400 degrees.

Enjoy!

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~gianna~

Meatloaf…..Smeatloaf….Double Beatloaf……

I was never a huge fan of meatloaf….in fact growing up my Mom made it all the time and I never really ate it.  And if I did it was smothered in ketchup and the rest would be hidden in a napkin and thrown out after dinner.  I did like the potatoes that she made with it.   As I’ve grown up I still didn’t love it, but I have finally created a recipe that has added meatloaf to things I make!  It’s simple, a one pan meal, and it uses ground turkey instead of beef.  As you will see in a lot of my recipes I don’t cook a lot of  red meat (I just don’t like the taste)…so I try to swap it out lot of times with chicken or turkey!  It’s not that I’m against red meat or worry about the health aspect of it (obvii…just look at my other recipes) I just like the taste a bit better….this recipe pretty much tastes the same as ground beef, but it feels and tastes a little “lighter” to me.

Turkey Meatloaf 

Ingredients:

1 lb. ground turkey

1 egg

Approx 1 1/2 c. Italian bread crumb

Onion powder

Garlic powder

Salt and pepper

A nice large, handful of shredded mozzarella cheese.   (Did I say LARGE….Do it!)

1/2 of a Vidalia onion  (You can use any kind of onion)

Potatoes (any kind you like, I used red this time)

 

Directions:

Preheat oven to 350°.

Mix all ingredients in a Kitchen Aid Mixer on medium until everything is incorporated.

Using olive oil, grease the bottom and sides of a 13×9 baking dish.

Form meat mixture into a loaf and put it in the center of baking dish.

Cut potatoes into large, bite-sized pieces and sprinkle them in the pan around the loaf.

Cut up some onions and sprinkle those around the loaf with the potatoes.

Sprinkle the potatoes and onions with a little garlic salt.

Cover w/ foil and cook for 45 minutes.  (Oven times may vary)

***Halfway through cooking….remove foil and give the potatoes and onions a good stir around the pan so they get browned and don’t burn.

***Remove foil with 10 minutes left…so it gets brown on the top!   You may want to slice a few pieces and make sure it’s not pink inside…sometimes depending on how thick the loaf is…it may need a little more time to cook.

 ***Don’t be alarmed if it starts to ooze white stuff…it’s the cheese! I freaked out a little the first time.****

ENJOY!!

meatloaf

When it’s done slice and serve …….I still like mine with ketchup!!!!!

~gianna~

 

Creamy Taco Mac

Here’s another recipe that has circulated around the internet and has gotten rave reviews….once I finally got around to making it I was happy I did.  It’s simple, easy and my family really likes it!    Even the girls  (usually my tough crowd) LOVE it!  It’s even better as a leftover!  Normally we aren’t big leftover people…..but I have made extra of this so we have leftovers for another night!   It’s that good!

Creamy Taco Mac

1 lbs ground turkey breast
1/2 vidalia onion, chopped
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
4 oz cream cheese
1/2 cup sour cream
1/2 cup Mexican blend cheese
salt & pepper

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink.

Add onion and cook for 5 minutes.

Add taco seasoning and diced tomatoes.

Allow to simmer over low heat for 5 minutes.

Add cooked pasta, reserved water, cream cheese, and sour cream.

Give it a good stir until cheeses are melted and totally incorporated.

Simmer over low heat for 2-3 minutes.

Season with salt & pepper, as desired.

Top off with Mexican cheese.

ENJOY!!

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~gianna~

Beer & Chili Meatballs

These little balls of deliciousness have been an old standby of mine whenever I’m asked to “bring a hearty appy!” because you can make them in bulk and they are so yummy!  I also always add them to my own menus..when I’m hosting a party!  I usually cook them on the stove, and then transfer them to my crockpot and keep it on warm, just to keep them hot!  (They aren’t as good served room temperature..or cold!)   And even though they do have beer in them……kids go coo-coo for them!  The alcohol burns off…so don’t worry (I never do) ;oP  And they are made with ground turkey, so they are a tad more healthy!  BONUS!!!  They are also great for any time of year…I’ve done them for New Years Eve….a Summer Luau or any day in between.  I was recently told by friends that they started making these for parties and they call them “Gianna’s Meatballs”.  I’d be happy to have my name attached to this recipe!  


You must make these for the next “bring a hearty (or any) appy!” party!  And you won’t be disappointed…NO ONE will!

Beer & Chili Meatballs

Preheat oven to 350°

You will need for meatballs…

1 lb ground turkey

1 cup Italian Breadcrumbs

2 eggs (beaten)

3/4 cup milk

Mix all in a bowl (I use my KA Stand Mixer)

Form small meatballs (like bite-sized or a little bigger)

Put on a baking sheet that has been lightly oiled

Bake for 30 minutes


You will also need

1/2 cup beer (any kind)

1/2 cup brown sugar

A bottle of chili sauce

(people often ask where to find this in the store.  It’s usually near the cocktail sauce and ketchup)


In a large pot on the stove mix in all ingredients and drop in meatballs. Stir occasionally, let simmer for 15-20 minutes!

 

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~gianna~

Mini Meatball Soup

As the weather gets colder and our days get busier I’ve been trying to find recipes to warm our tummies, but don’t take a lot of time (to prepare, cook or clean-up).   Both of my kids LOVE soup…pretty much any kind from tomato to escarole to chicken noodle!  So I decided this year I’m going to start making more soup!


I asked around on my message board and got a nice long list of recipes to inspire me!  And the first one up was Mini Meatball Soup.  This was super easy to make.  The most difficult part was rolling meatballs, but really that’s not very hard…just tedious!  And the end result was exactly what I was hoping for!  My kids liked it, it warmed our bellies on a cold snowy day…..and it was DELISH!  I changed the recipe around a bit to fit the ingredients I had on hand, and it all worked together!  I used ground turkey…which is basically all I use when a recipe calls for ground beef or pork…it’s always in my fridge or freezer and I, personally like the taste better!  I also opted to not use spinach.  I was worried if I included it, my kids wouldn’t eat the soup….which is weird because they will both eat escarole…but neither will eat spinach!  So I didn’t put it in this time, but maybe I’ll try it next time!  I did add a can of cannellini beans just to give it a little extra substance!  Anyway, if you are craving a good, hearty soup on a cold, winter day…..give this one a try!

 

Mini Meatball Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream

3 carrots, peeled and chopped

2 ribs celery, chopped

1 medium onion, chopped

2 bay leaves, fresh or dried 

1 can cannellini beans


1 pound ground turkey
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs
1/2 teaspoon ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta (I used elbows)

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and add beans.  Start to roll meat mixture into small balls, dropping them straight into the pot.  They will cook in the pot!   Cover and simmer soup 10-20 minutes.

While soup is simmering, boil a separate pot of water and cook pasta as directed on box.   Remove and drain.  

When you are ready to serve the soup, serve individual bowls of pasta and then spoon the soup over it!  If you cook the pasta in the soup pot and aren’t ready to eat it when it is ready…or don’t plan on finishing the whole pot of soup at one meal…the pasta will get very soft and mushy…from sitting in the chicken stock.    So my tip is to spoon the pasta into a bowl and then spoon the soup over it!

 I like to add a little grated parmesan or romano cheese on my soup (something I learned from my dad)…so feel free to add a sprinkle!  🙂  I also served it with delicious crusty bread and butter!  

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~gianna~

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